lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, June 16, 2009

Beef Stifado

Another recipe adapted from a cookbook from my Uncle and Aunt. This time it is from Recipes from a Very Small Island. I served it with garlic mashed potatoes, but it would also be good with polenta or rice.

Martha's (now K's) Beef Stifado

3 tablespoons oil
2 tablespoons flour
2 1/2 pounds stew beef, cut into 1 inch cubes
1 onion, sliced
1 tablespoon brown sugar
1/2 cup dry red wine
3 tablespoons tomato paste
1/4 red wine vinegar
1 teaspoon pickling spice
1 teaspoon pickling spice
1 teaspoon salt
10 ounces of frozen peas

Heat the oil in a large, deep skillet over medium heat. Toss the stew beef with the flour. When hot, start browning the meat in 2 or 3 bathces. As each batch browns, remove and transfer to the slow cooker.

Put the onions in the skillet and sprinkle with brown sugar. Cook over medium heat for 5 to 10 minutes, until onions are softened. Transfer to the slow cooker.

Add the wine, 1/2 cup water, tomato paste and vinegar to the skillet, raise the heat to medium high and cook , stirring with a wooden spoon to scrape all the brown bits into the sauce. Pour over the meat and onion. Sprinkle the pickling spice into the slow cooker.

Cook on low for 8 hours. Thirty minutes before the stew is done, add the peas.
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Laura said...

This looks delicious! Will definitely be picking up this cookbook. Linda Greenlaw is one tough "cookie".

Ellie said...

Looks great!! I love the colorfulness that the peas add!

megnar324 said...

Well, it's not exactly stew weather, but I have all of the ingredients. I'm just going to have to do it on the stovetop because it's a bit too late for the slow cooker! Thanks.

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